When I thought about what I wanted to make you all for a romantic Valentine’s Day meal for two, the first thing that came to mind was my favorite, seafood. I love crablegs or lobster for Valentine’s. There’s something decadent about those things that I just love, and they’re always a special treat which makes them feel so romantic to me. But those things are also very expensive, and there’s not much you need to do to prepate them besides cooking them and serving them with lots of clarified butter. As I was trying to come up with what else was romantic enough for a Valentine’s Day meal for two, lasagna came immediately to mind. I think it’s so romantic to spend time and effort to make something special for that someone special. Lasagna has always seemed complicated to me, so it fits the bill. Over the past few years lasagna has gotten easier to make with the new No-Boil lasagna noodles that are not available. I love them. You just put them in the pan dry with the other ingredients and bake the lasagna all together. One less prep step, YAY!
This lasanga is not easy by any means, which is why I often divide the steps over a period of days. Mostly I roast the veggies another day and use them in this dish. I roast way more veggies than I need for this recipe, partly because I like to have a great variety of veggies for the lasagna, and partly because I like to freeze the roasted veggies for lots of other great dishes.
For the roasted veggies, you can choose the ones you (or your sweetheart) like best, omitting ones you (or they) dislike. Here is what I include in my roasted veggie mix: onions, tomatoes, zucchini, yellow squash, calabacitas squash, bell pepper (I like red, yellow or orange), eggplant, mushroom (I used pre-sliced button mushrooms, but I also like portabella), asparagus & cabbage.
I dice all of the veggies into a fairly large dice and toss them together with some olive oil, salt, pepper and minced garlic.
In a 400° Fahrenheit oven, I roast the veggies for about 10 minutes, give them a good toss and roast them for 10-15 minutes more, until they look nice and done. Once cooled, roasted veggies can be frozen as is, or pureed and frozen that way. They are great in all kinds of sauces, in casseroles, in soups, in chilis, almost anything you can think of.
Now on to the lasagna.
This lasagna is all about 5 layers. The pasta sauce. . .
. . .the noodle layer, the ricotta cheese layer. . .
. . .the roasted veggie layer. . .
. . .and the mozzarella layer.
For the pasta sauce you may use your favorite jarred sauce, or better yet, try my homemade Easy Slow Cooker Pasta Sauce, it’s yummy. You will need 8-12 oz. (depending on how “saucy” you like your lasagna). The noodle layer is simple; just use no-boil lasagna noodles. Make the ricotta cheese layer by combining 6 oz. ricotta cheese 1 egg and 1/2 c. shredded parmesan and 8 oz. finely chopped baby spinach. Use 3 cups of the roasted veggies you made earlier. For the mozzarella layer you may use as much cheese as you like, I used 16 oz. (that’s a lot of mozz for 2 people, but, hey, I like it cheesy)
I decided that the best cooking vessel for this lasagna would be a bread pan, so I started my layering in one. I started with a nice healthy scoop of the pasta sauce (fresh and hot from my Crock Pot :).
Then I added the noodle layer, breaking some of the noodles so that they completely covered the bottom of the pan.
Next I used 1/3 of the ricotta mixture. . .
. . .followed by 1/3 of the veggie mixture. . .
. . and 1/4 of the mozzarella.
I repeated this process once more. The top layer is sauce, ricotta, noodles, and sauce.
I covered the pan with heavy duty aluminum foil and popped it into my 350° Fahrenheit oven and baked it for about 45 minutes. I then removed the foil and sprinkled the last of the mozzarella on the top. . .
. . .and returned the lasagna to the oven, uncovered, for a remaining 5-10 minutes, or until the cheese was nice and bubbly/beautiful. Doesn’t it look scrumptious?
- 6 oz. ricotta cheese
- 1 egg
- ½ c. parmesan cheese, shredded
- 8 oz. baby spinach (finely chopped)
- 8-12 oz. Pasta Sauce (try my Easy Slow Cooker Pasta Sauce)
- No-Boil Noodles
- 3 cups Roasted Veggie Mix
- 8 oz. Mozzarella cheese
- Preheat oven to 350° Fahrenheit.
- Combine ricotta cheese, egg, pamesan cheese and chopped baby spinach and mix well.
- In a small pan (I used a bread pan) layer 3-4 oz. pasta sauce, followed by a layer of lasagna noodles (break some if necessary), ⅓ of ricotta mixture, 1 cup roasted veggies and about 2 oz. mozzarella. Follow by sauce, noodles, ricotta, veggies, mozzarella. Top off with sauce, ricotta, noodles and one more layer of sauce. Make sure all of the noodles are covered well with the sauce. Cover with heavy duty aluminum foil and bake for 45 minutes. Remove from oven, sprinkle with remaining mozzarella cheese and return to oven for 5-10 minutes, or until bubbly and beautiful.
OK, I have to admit, this is more like dinner for 2, for 2 or 3 nights. Freeze what’s left over, save it for the kids, give it to another couple you love, etc. Of course you can increase the amounts to make this recipe for a crowd. Look at all the lucious layers! I sprinkled the top with a little dried parsley to make it pretty. If I had had some fresh basil I would have chopped it up and sprinkled that on.
Make it any time, it’s as good as any meat lasagna I’ve ever had, and I’m a REAL meat lover! I just love eating it and getting a bite with a big piece of one of my favorite veggies, so yummy!
Planning a romantic evening with your sweetheart this Valentine’s Day? Here are a LOT of awesome ideas from the #SundaySupper crowd to choose from! And a special thanks to Susan from The Girl in the Little Red Kitchen for hosting this ROMANTIC #SundaySupper! Which recipe(s) do you think you might use with your special someone? Do you have a special dish that your honey loves every year? I’d love to hear about it! Also, come back this Thursday (Valentine’s Day Eve) to see my Yummy (I hope) Valentine’s Dessert! Hope to see you there!
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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